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Le drunch p 2 chicken wings to use edit
We love the flavour combination of sweet and spicy in these chicken wings.Harry Weir and Brian Clarke

Chipotle-Spiced Chicken Wings With Crozier Blue Cheese

This recipe for spicy chicken wings comes from Gareth Mullins, head chef at The Marker Hotel in Dublin.

Serving: 4
Time: Less than 1hr
Difficulty: Easy


  • 16 jumbo chicken wings de-jointed, the butcher will happily do this for you 
  • Salt and pepper
  • 1 pomegranate, cut in half and deseeded
  • 2 limes, cut into quarters
  • ½ bunch coriander, picked

For the Crozier Blue cheese and crème fraîche:

  • 100g Crozier Blue cheese
  • 100g crème fraîche
  • 1 lemon, juice only
  • Pinch of salt and freshly cracked pepper taste

For the barbecue sauce:

  • 3 tablespoons tomato ketchup
  • 1 tablespoon honey
  • 1 tablespoon chipotle paste, this can be bought in most large supermarkets 
  • 2 tablespoons light soy sauce
  • 1 tablespoon Tabasco, add more if you like it spicy or don’t add any if you don’t like it spicy
  • 1 lemon, juice only
  • 100g butter, melted


  1. Place the blue cheese in a bowl and use a fork to break it up. Add the crème fraîche, lemon juice and seasoning and whisk until you have a dipping sauce.
  2. Mix all the ingredients for the barbecue sauce in a bowl and whisk.
  3. Preheat the oven to 180ºC/gas mark 4. To cook the wings, put them in a bowl with a little salt and pepper and spread out evenly on your grill or baking tray and place in the oven, roast for 30- 40 minutes until golden brown.
  4. When cooked, toss in the barbecue sauce and arrange evenly on four plates, garnish with the lime wedges, pomegranate seeds and the picked coriander. Serve with the blue cheese sauce on the side.


‘Jumbo’ wings simply refers to the whole wing, your butcher will know what you mean.